Our First Time Curing And Smoking Pork Belly Into Bacon

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Slow Cooker Smothered Chops


Slow Cooker Smothered Chops

Prep Time: 15mn
Cook Time: 8hr
Total Time: 8hr 15mn

4 bone-in pork chops, about 3/4 inch thick seasoned with salt and pepper on each side
4 slices bacon, cut into small pieces
2 tablespoons canola oil
1 large yellow onion, cut into 1/2 inch thick slices
1/4 cup water
2 tablespoons water
1 tablespoon brown sugar
2 teaspoons minced garlic
3 cups low-sodium chicken stock
2 teaspoons Worcestershire sauce
2 bay leaves
1 tablespoon corn starch
1 tablespoon cider vinegar
1 teaspoon dried parsley


Pat the pork chops dry with paper towels, then season both sides with salt and pepper.

Cook bacon over medium high heat until crispy. Remove the bacon from the pan with a
slotted spoon and transfer to a paper-towel lined plate to drain, then store it in the fridge until later.

There should be about 2 tablespoons of bacon drippings in the pan, just eyeball it. If it doesn’t look like
there’s enough, add a little canola or vegetable oil and increase the heat to high. If there’s more
than 2 tablespoons of bacon drippings in the pan, drain some off until you’re left with 2 tablespoons.

Add the pork chops to the pan and cook for two to three minutes per side, until they are nicely browned.

Transfer the browned pork chops to the slow cooker.

Add a small amount of oil to the pan if there is no remaining fat/oil, about a teaspoon. Add the onions,
a pinch of salt, and 1/4 cup water and cook until the onions are translucent. Use a wooden spoon to scrape
up the browned bits of pork chop on the bottom of the pan.

Add in garlic and cook for another minute. Pour this mixture over the pork chops.

To the skillet combine chicken stock, worcestershire sauce and brown sugar and bring to a boil. Pour over pork chops.

Add bay leave to the slow cooker and cook on low for 7-8 hours, until the pork chops are tender.

Discard the bay leaves and carefully remove the pork chops from the slow cooker and transfer to a plate. Cover with foil

Pour the liquid from the slow cooker through a fine mesh strainer into a large saucepan. Place the solids in a blender,
and add in 1 cup of the liquid from the saucepan. Blend on high until smooth. Pour this mixture back into the saucepan
and heat to medium high heat.

In a small bowl combine 2 tablespoons water with 1 tablespoon corn starch. Pour this mixture into the sauce pan cook
for about 5 minutes, until the sauce has thickened and is bubbly.

Stir in the vinegar, add in the bacon, and season with salt and pepper to taste.

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Salisbury Steak Recipe – You can do it


  • 2lbs – 80/20 Ground Chuck
  • 1/2 Cup – Bread Crumbs
  • 1 – Egg
  • ½ Cup – Milk
  • 1 tsp – Salt
  • 1 tsp – Black Pepper
  • 2 TBS – Dried Minced Onion
  • 1 TBS – Beef Base
  • 2 TBS – Worcestershire Sauce
  • 2- Medium Yellow Onions (chopped or sliced)
  • 2 Cups – Sliced Mushrooms (not in video recipe)
  • 4 Cups – Water
  • 2 TBS Corn Starch – 2 TBS Water to make slurry.



  • In a large bowl combine egg, milk, bread crumbs, Worcestershire, dried onions, black pepper, and salt.  Mix well.
  • Add ground beef and mix until well incorporated and form into oval patties, burger or meatballs,
  • In a large skillet over medium heat brown for 2 minutes per side and remove from pan.
  • Add onions and mushrooms and saute 2-3 minutes.
  • Add water and beef base, bring to a boil until the beef base is dissolved.
  • Return patties to the skillet, return to a simmer, cover and cook on low for 1 hour.
  • Add corn starch slurry, mix until smooth and the gravy has thickened.


– 2 pounds ground beef
– 2 Tbs Worcestershire Sauce divided
– 2 eggs
– 1/2 Cup bread crumbs ( I used crushed Ritz crackers
– 1 tspn garlic powder
– 1 tspn onion powder
– 2 tspn salt
– 1 tspn pepper
– 1 tspn dried thyme
– 2 Tbs red wine
– 8 ounces butter
– 1 medium onion diced
– 2 Tbs flour
– 3 ounces tomato paste
– 1 beef bouillon cube crushed
– 2 cups beef stock
– 8 ounces of sliced baby bella mushrooms


1. In a large bowl thoroughly combine bread crumbs, garlic powder, onion powder, salt, pepper, 1 Tbs of Worcestershire sauce, and eggs to ground beef.
2. Form 8 salisbury steak patties.
3. In a large skillet over medium to medium/high heat add 3 Tbs of butter.
4. Add 4 patties and allow to sear for 5 minutes per side.
5. Remove patties and set aside, discarding any excess grease left in the pan.
6. Repeat steps 3, 4, and 5 for remaining patties.
7. Add 2 Tbs of butter to skillet.
8. Add onions and sautè until translucent.
9. Add flour to onions and cook 3 to 4 minutes stirring often.
10. Add tomato paste and stir for 30 seconds.
11. Add wine and 1 Tbs Worcestershire Sauce and stir.
12. Add mushrooms and stir for 1 minute.
13. Add beef broth, crushed beef bouillon cube, and thyme and stir.
14. Bring to a boil.
15. Add salisbury steak patties to mushroom gravy.
16. Reduce heat to a simmer and cover skillet for 15 minutes turning patties once if so desired.

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